When the season calls for something fresh and vibrant, this Grilled Vegetable Salad with Bocconcini Cheese answers beautifully. Bright, fire-kissed vegetables meet pillowy, milky cheese in a dish that proves lighter eating never has to mean sacrificing depth or drama. Char marks trace each cut surface, locking in a smokiness that raw preparation simply cannot replicate — a reminder that the grill transforms even the simplest ingredients into something worth savoring slowly.
The beauty of this recipe lies in how heat coaxes sweetness from vegetables that might otherwise fade into the background. Zucchini softens at its edges, bell peppers blister into something almost jammy, and red onion turns tender and fragrant against the grate. Finished with fresh bocconcini, each creamy bite offers a cool contrast to the warmth still rising from the plate.
While a traditional gas grill handles this recipe with ease, the Summerset Griddle Plate, which sits directly on your grill grates, provides a flat, even surface that prevents smaller cuts from falling through and delivers a beautiful, golden sear across every piece. For those who love a dedicated station, the Summerset Griddle Pro takes that experience further, offering precise heat control and a broad cooking surface perfect for working through a generous spread of garden vegetables all at once.
Serve this alongside a grilled entrée, or let it stand on its own. Either way, it belongs at the table on any evening worth gathering for.
Serves 6
Grilled Vegetable Salad with Bocconcini Cheese Ingredients
- 1 each Portobello mushroom, yellow squash, green zucchini, red bell pepper, and yellow bell pepper
- 12 pieces of asparagus
- 3 tablespoons (45 milliliters) vegetable oil, divided
- 3 tablespoons (45 milliliters) Maple Bacon Seasoning, divided
- 1 tablespoon (15 milliliters) cider vinegar
- 1 tablespoon (15 milliliters) chopped chives
- 12 pieces of mini Bocconcini cheese
Grilled Vegetable Salad with Bocconcini Cheese Directions
- Cut zucchini and squash into 1/2-inch (1-cm) thick slices; cut peppers into quarters; trim asparagus and Portobello mushrooms.
- Preheat grill to medium-high heat. Place all vegetables into a large bowl. Add 1 tablespoon (15 mL) of oil and 1 1/2 tablespoons (22 mL) of Seasoning. Mix well and set aside for 30 minutes.
- In a small bowl, whisk together vinegar, chives, remaining oil, and Seasoning.
- Grill vegetables on both sides, about 8 minutes, or until tender.
- Cut Bocconcini into quarters and mix with vegetables and dressing. Mix well, then let rest for 30 minutes before serving.
Taken from clubhouse.ca